Wholemeal Walnut and Cinnamon Loaf

Shopping list

• 250 g wholemeal flour

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• 2 tsp baking powder

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• 1.5 tsp ground cinnamon

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• 0.25 tsp fine sea salt

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• 3 piece ripe bananas — mashed

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• 2 piece eggs — beaten

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• 60 ml rapeseed oil

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• 100 ml natural yoghurt — unsweetened

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• 80 g walnuts — roughly chopped

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan). Grease and line a 900 g (2 lb) loaf tin with baking parchment.

2. 2

   In a large bowl, whisk together the wholemeal flour, baking powder, cinnamon and salt.

3. 3

   In a separate bowl, combine the mashed bananas, beaten eggs, rapeseed oil and yoghurt until smooth.

4. 4

   Pour the wet ingredients into the dry and fold gently until just combined. Stir through the chopped walnuts.

5. 5

   Scrape the batter into the prepared tin and smooth the top.

6. 6

   Bake for 50– 55 minutes, or until a skewer inserted into the centre comes out clean.

7. 7

   Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.